To Life!
FOOD
Oly
plc
Feast
The Winter Games are an opportunity
for authentic Italian food specialties.
I Annabel Cohen
Special to.the Jewish News
ith the Olympic Games
underway, it's time to
enjoy "cucina Italiana:
I spent a month in Milan 10
years ago, teaching American-
style cooking to an Italian
American-style restaurant chain
(in the country with arguably the
best food in the world!). I could-
n't get enough of the wonderful
northern Italian foods available
at almost any restaurant I walked
into.
While Milan is not in the
Piemonte region of Italy, where
the Games are being held, it is
right next door and shares many
of the same food traditions. Both
Turin and Milan are in the heart
of risotto country, also known for
its famous Barolo wine. And
because the region borders
France and is so close to
Switzerland, many of these influ-
ences are also felt.
-
If you've been to northern Italy
in the winter, you know it can be
cold. That's why this region is •
also famous for its rich hot
chocolate drink, a thickened, very
rich concoction, served in almost
any bar or café.
The following recipes are per-
fect to prepare and "mangiare"
while watching your favorite ath-
letes go for the gold.
W
Risotto
4 Tbsp. (1/2 stick) butter
1 cup finely chopped onion
4 cups vegetable or chicken-
flavored broth
1 1/2 cups Arborio rice
1 cup white wine
salt to taste
pinch of saffron
1 cup freshly grated Parmesan
cheese, plus extra cheese,
garnish
Melt butter in a medium
22 February 16 • 2006
saucepan over medium-high
heat. Add the onions and sauté
until very tender and golden,
about 10 minutes. Add half the
broth and bring to a boil. Add the
Arborio and saffron and bring to
a boil. Reduce heat to medium
and cook the risotto, stirring fre-
quently until most of the broth is
absorbed.
Add remaining broth and
cook, stirring frequently until the
broth is almost absorbed. Add
the wine and cook, stirring until
the liquid is neatly absorbed (the
risotto should be tender and
creamy - if not, add more wine or
broth). Gently fold in the cheese
and peas if using and season to
taste with salt and pepper.
Garnish with remaining cheese.
Makes 4 servings.
Braised Lamb
With Porcini
4 Tbsp. olive oil
4-6 lamb shanks (about 5-6
pounds)
2 cups finely chopped onions
1/2 cup chopped celery
1 tsp. minced garlic
1 Tbsp. fresh rosemary leaves
2 cloves
6 cups beef broth
1 cup red wine (such as
Barolo)
4 oz. (1 small can) tomato
paste
1 bay leaf
1 cinnamon stick
1/2 cup dried porcini mush-
rooms
kosher salt and pepper to taste
Heat oil over high heat in a large
pot until very hot. Add the lamb
shanks and brown well on all
•
sides. Remove the shanks to a
plate and set aside. Add onions,
celery and garlic to the pot, reduce
heat to medium-high and saute
for 5 minutes. Add the lamb to the
pot and add the rosemary, cloves,
A4
broth, wine, tomato paste, bay leaf,
mushrooms and about 1 tsp. salt
and 1/2 tsp. pepper. Bring to a
boil, reduce heat, cover and cook,
stirring occasionally, for 2 hours.
Adjust salt and pepper to taste.
Makes 4-6 servings.
Soft Polenta
8 cups water
2 Tbsp. butter, optional
2 tsp. salt
2 cups yellow cornmeal or
polenta (not quick polenta)
Bring water, butter and salt to
a boil with salt in a large pot over
high heat. Slowly stir in the corn-
meal or polenta. Reduce heat to
medium and cook, stirring fre-
quently for 3 minutes. Reduce
heat to low, cover and cook, stir-
ring every couple of minutes,
until the mixture has the consis-
tency of soft mashed potatoes,
about 30-40 minutes. Adjust salt
to taste and serve with your
favorite pasta sauce or topping.
Makes 8 servings.
Roast Salmon
With Salsa Verde
Salsa Verde:
1/2 cup water
1 Tbsp. red wine vinegar
1 slice Italian bread
2 cups chopped parsley
1/2 tsp. minced garlic
1 large hard boiled egg yolk,
chopped
1 Tbsp. drained caperS
3/4 cup olive oil
sea salt and pepper to taste
6 (5-6 oz.) portions boneless
skinless salmon fillets
Place water and vinegar in a
small bowl. Break the bread into
pieces and soak in the water for 5
minutes. Remove the bread from
the liquid and squeeze in your
hands to remove excess liquid.
•
Transfer to a cutting board and
chop. Transfer the mixture to a
medium bowl. Add the remain-
ing ingredients and stir or whisk
well. Chill until ready to use, up
to 2 days. Allow to reach room
temperature at least one hour
before serving.
Preheat oven to 450E Spray a
baking sheet with nonstick cook-
ing spray. Arrange the salmon on
the baking sheet and season with
salt and pepper. Roast the salmon
for 10-12 minutes, until just
cooked through (do not over-
cook). Serve the salmon with the
salsa verde spooned over. Serve
immediately. Makes 6 servings.
Fettucine With Chest-
nuts, Sage And Garlic
2 Tbsp. extra-virgin olive oil
1 1/2 cups chopped sweet
onion
2 tsp. minced garlic
3 Tbsp. finely chopped fresh
sage
3 cups fresh chestnuts, roasted,
peeled and chopped
12 oz. dry fettuccine (or 1
pound fresh)
4 Tbsp. butter, softened
1/4 cup half and half
kosher salt and pepper to taste
1/2 cup finely chopped fresh
flat-leaf parsley
Heat oil in a large nonstick
skillet over medium-high heat.
Add the onions and garlic and
sauté until soft and golden, about
10 minutes. Add the sage and
chestnuts and cook for 3 minutes
more. Set aside.
Bring a large pot of water to a
boil and cook the pasta according
to package directions. Drain well
(do not rinse). Transfer the pasta
tda large bowl and stir in butter.
Add the chestnut mixture, half
and half and season to taste with
salt and pepper. Stir in the pars-
ley and serve immediately, with
fresh grated cheese on the side.
Makes 6 first-course servings.
Ciocolatta Calda
(Italian Hot Chocolate)
1/4 cup water
1 Tbsp. cornstarch
1/4 cup unsweetened powdered
cocoa
1/2 cup sugar
2 cups milk
Combine all ingredients except
milk in a small saucepan and stir
until the mixture is uniform.
Turn heat to medium and slowly
drizzle in the milk while whisk-
ing constantly. Cook until very
hot and thickened (like whipping
cream). Pour into 2 cups and .
serve hot. Makes 2 servings. rl
For more recipes, go to Jnonline.us.